Super Fudge Aka Rocky Road Starring Marshmallow Food

ROCKY ROAD FUDGE

Steps:

• Gather the ingredients.
• Prepare an 8 x 8-inch or 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with cooking spray .
• Combine chocolate chips, condensed milk, and butter in a large microwave-safe bowl. Microwave in 1-minute increments until melted, about 2 to 3 minutes.
• Stir to ensure all chocolate is melted, then add vanilla and salt. Stir until fudge is smooth and well mixed. Add 1 cup of the marshmallows and 1 cup of the nuts and stir until well combined.
• Pour fudge into the prepared pan and smooth it into an even layer.
• Sprinkle remaining marshmallows and remaining nuts on top of fudge and press gently so that they're embedded in the surface.
• Place fudge in refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve them at room temperature. Store excess fudge in an airtight container in the refrigerator.

THE BEST ROCKY ROAD FUDGE

Steps:

• Line a 13 x 9 inch pan with foil, butter.
• In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
• Stir in marshmallow creme and chocolate chips until smooth.
• Stir in walnuts and vanilla.
• Stir in marshmallows, do not melt.
• Quickly spread in pan, cool completely, refrigerate until firm.
• Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.

ROCKY ROAD FUDGE

Steps:

• Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

ROCKY ROAD FUDGE

Steps:

• Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
• Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
• Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)

SUPER FUDGE - AKA ROCKY ROAD ! STARRING MARSHMALLOW !

Steps:

• Coat an 8 inch square baking dish with nonstick spray.
• In a large saucepan, combine evaporated milk, sugar, and salt over low heat.
• Bring to a boil and allow to boil for 5 minutes, stirring constantly.
• Remove saucepan from heat and add 2 cups marshmallows, chocolate chips, 3/4 c peanuts, and vanilla.
• Stir until marshmallows and chips are melted.
• Pour the mixture into the baking dish and top with remaining marshmallows and peanuts, gently pushing them into the fudge.
• Allow to cool until firm then cut into squares.
• Store airtight in the refrigerator.